Fruit Cup

Despite the name, you'll notice that this Bar Agricole cocktail lacks neon-hued maraschino cherries or melon cubes. Rather, it's Thad Vogler's new take on a classic English class of drinks, the most famous version of which is bottled by Pimm's. The Fruit Cup is indeed as fresh as you'd imagine, bright with citrus and ginger, but the Italian vermouth and bitters give the drink enough depth that you can serve it all the way through January. For more 2012 Best Cocktail recipes, click here.

Recipe adapted from Bar Agricole, San Francisco, CA

Fruit Cup
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Fruit Cup from Bar Agricole, San Francisco, CA
Servings
1
drink
Ingredients
  • Ginger solution
  • ¼ cup ginger, roughly chopped
  • ¼ cup raw sugar, such as Demerara
  • ¼ cup water
  •  
  • Cocktail
  • Ice
  • 1½ ounces dry London gin, such as Broker's
  • ¾ ounce fresh lemon juice
  • ¾ ounce Vergano Americano, or another red vermouth
  • 1 dash each of orange and Angostura bitters
  • Seltzer
  • Mint sprig and grapefruit zest for garnish
Directions
  1. Make the ginger solution: In a blender, combine ginger, raw sugar and water. Purée until smooth.
  2. Make the drink: In a cocktail shaker filled with ice, combine gin, lemon juice, vermouth, ¼ ounce of the prepared ginger solution and bitters. Shake well. Strain into a Collins glass filled with ice. Top with seltzer. Garnish with a shrub of mint and a broad stripe of grapefruit zest. Serve.
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